× STEP 6 OF 11
Ingredients (14)
  • Olive Oil5 tablespoons Olive Oil
  • Onion1 chopped Onion
  • Carrots1 chopped Carrots
  • Celery1 stalk chopped Celery
  • Garlic1 tablespoon minced Garlic
  • Cannellini Beans2 cups Cannellini Beans
  • Canned tomatoes1 Canned tomatoes
  • Water4 cups Water
  • Rosemary1 fresh sprig Rosemary
  • Thyme1 fresh sprig Thyme
  • Kale1 pound chopped Kale
  • Wholegrain Bread4 thick slices Wholegrain Bread
  • Red Onions1 thinly sliced Red Onions
  • Parmesan½ cup freshly grated Parmesan

Ribollita

Ribollita

Bring to a boil, then reduce heat so the soup bubbles steadily; cover and cook, stirring once or twice to break up the tomatoes, until the flavors meld, 15 to 20 minutes.

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